Jam Sandwich Cookies
These jam sandwich cookies are deliciously soft and perfectly sweet. Made with my simple no-spread sugar cookie recipe and your favorite jam, they’re really easy to whip up and will impress your guests every time!
Ingredients
For the Cookies
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour replace with regular flour if allergic
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar for dusting
For the Jam Filling
- 1 cup your favorite store bought or homemade jam
Instructions
For the Cookies
- In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, place ½ cup of unsalted butter at room temperature and 1 cup of granulated sugar. Beat on medium speed until light and fluffy (about 1-2 minutes).
- In a separate medium bowl, whisk together the 2 cups of all purpose flour, ½ cup of almond flour, 1 tsp of baking powder and ¼ tsp of salt until combined.
- Scrape down the sides of the bowl of butter and sugar mixture and then add 1 egg, 1 tsp of vanilla extract and ¼ tsp of almond extract. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and bring it together by hand until it looks like a homogenous dough.
- Place the dough onto the parchment paper you will use to bake the cookies and roll out to ¼ inch thickness.
- Use your desired cookie cutter to cut out the cookie shapes. I used a 3" cutter for the cookies and a 1" cutter for the center. You will cut out two cookies per sandwich cookie. Half of the cookies leave as is, the other half cut out a small shape in the middle for the jam to peek through. Remove the excess dough from around the shapes.
- Combine the excess dough on a lightly floured surface and roll out again to ¼ inch thickness. Cut out the remaining shapes and place on the parchment paper.
- Once all cookies have been cut out and place on the parchment paper, including the 1" centers that you cut out if you want an extra cookie snack. Place the parchment paper onto the baking sheet that you will use to bake later on.
- Refrigerate the cookies for just 30 minutes. Cookies should feel firm to the touch before placing in the oven.
- Towards the end of the 30 minutes of chill time, preheat the oven to 350℉ (roughly 180℃)
- Remove the cookies from the refrigerator and bake for 10 minutes.** Allow the cookies to cool completely.
For the Assembly
- Place all of the top cookies onto a cooling rack and place that cooling rack on top of a baking sheet or parchment paper.
- Dust 1/4 cup of powdered sugar over the top cookies using a sieve.
- Scoop 1 Tbsp of jam of choice onto the center of each of the bottom cookies and spread it out a bit.
- Place each of the dusted top cookies onto the bottom cookies and allow the jam to stick them together.
- Serve and enjoy!
Notes
*the yield may very depending on the size of the shape you cut out
**10 minutes of bake time ensures that the cookies will still be soft once cooled. You may adjust the bake time to your preference of cookie texture!